Dinner Recipe: Prosciutto Wrapped Stuffed Chicken Breasts

We upped the ante on our resolution this month and tried not one but TWO new recipes. Once I got my hands on Chrissy Teigen’s cookbook Cravings for my birthday, I couldn’t wait to put it to good use. Nate and I picked out a fancier-than-normal recipe since we had extra time to cook together before work started.

Side note about the cookbook… SO many people recommended it that I couldn’t resist getting a copy even though most of the cookbooks I already own collect more dust than anything else. BUT I knew this one would be worth the shelf space! I ❤ her philosophy toward food: no calorie counts/nutritional info/gluten-dairy-fat-free ingredients…just LOVE and HAPPINESS toward eating/food/yourself – a breath of fresh air! Chrissy is married, too, so her recipes are down-to-earth and family friendly. It’s like the subtitle says: it’s food you WANT to eat (and your husband/kids/friends will want to eat too). Can’t say enough good things about this cookbook but just so glad I finally own it! /sidenoteover

This recipe was a few days in the making because we had to get our cast iron skillets ready to use. We have two of them but hadn’t broken them in yet, so it was a process of seasoning & oiling & baking them 4-5 times over the course of a few days before they were ready. Definitely made a difference in the end though, and now they’ll be good to go anytime we want to use them!

In the interest of copyrights, I won’t be sharing measurements when it comes to how we made these, but consider it a favor if it means you go buy her cookbook because you will LOVE it. This one recipe alone makes the whole thing worth it!

Prosciutto Wrapped Stuffed Chicken Breasts
(recipe source)

Ingredients

  • Crumbled goat cheese
  • Cream cheese (room temperature)
  • Thyme
  • Oregano
  • Garlic
  • Salt
  • Pepper
  • 2 chicken breasts
  • 6 slices prosciutto
  • 2 bacon strips
  • Olive oil
  • Cherry tomatoes

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix together cheeses and spices until creamy and smooth.
  3. Cook the bacon until it’s crispy, set aside on paper towel.
  4. Beat the chicken into half-inch thick pieces, season with salt and pepper.
  5. Put half of the cheese mixture onto each chicken breast, topping with crumbled bacon. IMG_1272
  6. Roll up each chicken breast and wrap with 3 slices of prosciutto each.
  7. Brush with olive oil, salt, and pepper.IMG_1274.JPG
  8. Bake in a cast iron skillet (the same one from the bacon) with whole cherry tomatoes for 30 minutes. IMG_1276.JPG

When it comes out, you’ll hear some sizzling, the house will smell amazing, and you’ll see something like this…

IMG_1277.JPG

*…and the hallelujah chorus sounds*

Sooo perfect and dreamy in every bite. The chicken was perfectly juicy, the prosciutto nice and crisp, and the crunch of bacon with the creamy cheese was heavenly. Nate and I both agreed this is the best thing we’ve ever cooked and the flavors were insane together. A bite of juicy tomato with the chicken … YUM.

We feel like real grown-ups now that we can cook something like this. We kept saying, “I feel like our moms” because it was so good (and they’re both amazing cooks), and we can’t wait to make it for them when they visit!IMG_1278.JPG

We served ours with charred asparagus (also done in a cast iron skillet and SO good!) and buttered French bread.

Nathan has really helped me learn to have fun cooking. I would have NEVER tried this recipe without him because I get really intimidated by more complicated dishes. But Nathan has a great attitude about everything and is like “why not just try it?” If it looks good, he goes for it. He doesn’t worry about it failing (and my anxious mind is like “if we fail we wasted food and then we have no dinner”) but, as you can see, the results are pretty much perfection anyway. He is adventurous in a lot of ways and it really pays off in the kitchen. With such delicious results, the operant conditioning is going to work on me in no time and I’ll be branching out even when I cook solo 😉

So, two take-home messages:

  1. Go buy the cookbook.
  2. Prepare to see a LOT more recipes from Cravings on the blog in the coming months…weeks…maybe even days at this rate. 🙂

Dinner Recipe: Chicken Parmesan Casserole

Another simple dinner recipe coming your way! This was our new recipe for May, and I’m sure we’ll be making it again. This is a great recipe to make as a freezer meal for busier times in life (ahem…like now). But we enjoyed it fresh out of the oven!

Chicken Parmesan Casserole

(Recipe source)

Ingredients:

  • 2 lbs. cooked chicken
  • 1 jar (28 oz.) marinara sauce
  • .5 cup parmesan cheese
  • 1.5 cup mozzarella cheese
  • 1 cup breadcrumbs
  • Salt, pepper, oregano, basil, Italian seasoning (or your preferences!)

Directions:

  1. Preheat the oven to 350 degrees.
  2. Grease a 9×13 baking dish with cooking spray.
  3. Dice the chicken and mix with the marinara sauce.
  4. Top with mozzarella and parmesan cheese.IMG_0754
  5. Mix the breadcrumbs and seasonings together before adding to the top.IMG_0755
  6. Bake for 20-25 minutes.IMG_0757.JPG

OR to make it a freezer meal, simply freeze before step 6 (baking it). Then, when you’re ready to eat it, let it thaw for a day in the fridge before baking.

We served ours with French bread and a simple salad. For leftovers, we are planning to make these into delicious (but messy) sandwiches on some thick slices of bread (possibly open-face style with some extra cheese on top). You could also make up some noodles or pasta to serve this over. Lots of options, and they’re all good! IMG_0758.JPG

This is an easy meal to make if you’re in the mood for Italian but want a shortcut. Let me know if you try it!

Dinner Recipe: Broccoli Chicken Biscuit Bake

After organizing some of the recipes from this blog, I was inspired to try a spin on some old favorites! What I came up with can best be described as a crossover between chicken divan and chicken pot pie spinoff. I basically grabbed whatever I felt like at the grocery store and made it work 🙂

 Broccoli Chicken Biscuit Bake

Ingredients:

  • 2 chicken breasts, cooked
  • 2 cans of Pillsbury biscuits
  • 10 oz broccoli
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • Shredded cheddar cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Prepare a 13×9 basking dish.
  3. Dice the chicken and broccoli, add to the baking dish.
  4. Top with the two cans of soup and mix everything together.
  5. Chop the biscuits into quarters and layer them on top.Photo Apr 23, 5 39 29 PM
  6. Add shredded cheese as desired.Photo Apr 23, 5 40 22 PM
  7. Bake for 25-30 minutes.img_0709-jpg.jpeg

I love recipes like this because it’s a one-dish meal. You get your veggies, protein, and carbs all in one go. This also makes great leftovers for easily reheated lunches. With warmer months upon us, I’m all about simplifying time in the kitchen, and this easy dish does the trick!

Dinner Recipe & Snack Recipe: Salmon Patties and Oat Balls

The resolution to try one new recipe a month continues! This time we were overachievers and tried two new recipes. But you’ll have to let me know if the second one really counts once you see how easy it is 😉

We normally save a new recipe for a weekend night when we have more time and can cook together, but April has been a different story. Nate’s sub-I rotation and my traveling have meant we rarely get a full weekend day together. I realized in the middle of last week that if we didn’t get on it, we would miss our resolution for this month! So we made it happen this past Friday when I was able to work from home in the afternoon. Nate got there just in time to help me finish things off, too! It was a pleasant surprise 🙂

Resolutions are good for months like these because they remind me of my goals and help me stay on track. If it weren’t for this resolution, I’d tend to go on autopilot, make what we always have or go out to eat when we are both so busy. But I genuinely WANT to try new recipes and branch out in the kitchen, so having a goal out there helps me stay on track/work toward that goal little by little, no matter how busy life gets. Enough chitchat. Onto the food…

Both recipes this month come from immaeatthat.

Crisp Salmon Cakes

(Adapted from this recipe)

Ingredients:

  • ~.75 pounds salmon
  • 1 cup bread crumbs
  • 1 cup chopped asparagus
  • 3 tbsp Caesar dressing
  • 2 eggs
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp hot sauce

Directions:

  1. Preheat oven to 350 degrees.
  2. Season salmon with salt and pepper, then bake for 10-15 minutes (until fully cooked) on a foil-lined baking sheet. Photo Apr 21, 5 35 00 PM
  3. Chop cooked salmon up and let it cool in the refrigerator. Photo Apr 21, 5 54 01 PM
  4. While salmon cools, saute the chopped asparagus in a skillet on the stove with some butter, salt, and pepper. Saute until it is soft.
  5. In a bowl, mix the remaining ingredients and seasonings, plus the asparagus and cooled salmon. Photo Apr 21, 6 17 47 PM
  6. Pack mixture into patties.Photo Apr 21, 6 23 08 PM
  7. Crisp the patties in a pre-heated skillet on the stove for ~2 minutes each side (use cooking oil as needed).

    Photo Apr 21, 6 38 16 PM
    This plate x2 salmon patties for dinner 🙂

We served ours with salad and Hawaiian rolls plus some of the leftover asparagus. It was really good! Next time, we will probably use a different vegetable than asparagus in these. It was so chunky it made it difficult for the patties to stay together. More breadcrumbs might help too. These would also be great crumbled over a salad or sandwiched between a bun for a recipes/leftover remix! I personally recommend Caesar dressing with either option, since it brings out the same flavors used in the patties’ seasoning.

For our snack recipe, we tried a spinoff of these oat balls. We always keep a stock of granola bars/Clif bars/protein bars in our pantry, but I know it’s more cost-effective ur own. Plus, these aren’t too sweet, so you can have them for breakfast, snacks, or dessert. I also like the versatility of this recipe and easy cleanup (one bowl – *praise hands*). It’s a great way to use whatever you have on hand for some portable, on-the-go fuel.

Peanut Butter Oat Balls

(Adapted from this recipe)

Ingredients:

  • 2 cups oats
  • .5 cup peanut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • Dash of milk as needed
  • Desired mix-ins (we used raisins because we had some in our pantry, but you can do chopped candy like she does in the original, or nuts, seeds, coconut, chocolate chips, craisins…the possibilities are endless!)

Directions:

  1. Mix everything in one bowl.
  2. Form into balls/cookies.
  3. Store in fridge for up to one week.

Photo Apr 22, 4 23 35 PM

The longer these sit in the fridge, the firmer they get. But even if they are crumbly, you could use them to top yogurt, ice cream, or even plain milk for a denser bowl of cereal. Enjoy!

What are some new recipes you’ve tried lately and/or old standbys you go to during busy times?

Spring has me ready for some fresh new meals, and I already have my eye on a couple recipes for next month. May is probably (definitely) going to be even busier…graduation(s), our third anniversary, not to mention moving. Life is busy, but life is good 🙂

Psst – A little blog maintenance update. I’ve made all the recipes easier to find by adding a “recipes” category. You can search by category on the toolbar to the right! Also, you can now get to the blog more easily than ever. We have our own domain! This basically means it’s no longer .wordpress.com and is just plain rachandnateblog.com. Yay!

Currently: March 2017 and Oreo Cake Balls Recipe

It’s hard to believe it’s been almost two years since I last posted a “Currently” update, but now seems like as good a time as any to recap what we’ve been up to lately. Better late than never, right? Enjoy!

Currently reading: 

my antonia

My Antonia by Willa Cather. It’s my second time reading the book and I am intent on savoring it this time around vs. rushing through it like I did in college.

Currently watching:

Trevor Noah’s Netflix special “Afraid of the Dark.” We first found Trevor Noah during the presidential campaign season when he had funny (but poignant) bits about the candidates. His standup on Netflix was more of the same – hilarious but genius commentary on current events/the world/history/humanity/etc. Highly recommend – he’s extremely talented!

Currently eating:

Birthday/match week treats for Nathan! We had a fun Saturday afternoon date whipping up chocolate dipped coconut macaroons (which are becoming a birthday tradition for him) and Oreo cake balls (recipe below).

Photo Mar 11, 5 14 17 PM
Coconut macaroons! Possibly our best batch yet.
Photo Mar 11, 5 14 06 PM
Oreo cake balls & a few PB Ritz sandwich crackers to use up the leftover white chocolate.

OREO CAKE BALLS

Ingredients:

  • 25-40 Oreos (we just used what we had on hand which was ~25 Oreos)
  • 8 oz. cream cheese (softened)
  • 12 oz. chocolate bark (I used white chocolate and semi-sweet)

Directions:

  1. Crumble the Oreos (this would be a fun job for a kid!).
  2. Add Oreo crumbles and cream cheese to electric mixer.
  3. Mix until well blended.
  4. Shape into ~1-inch balls.
  5. Refrigerate for one hour.
  6. Melt chocolate bark.
  7. Dip balls in chocolate.
  8. Refrigerate to harden.
  9. Serve!

Currently listening:

A variety of podcasts, thanks to my New Year’s resolution. Some recent favorites are How I Built This and Side Hustle.

Currently wearing:

Winter clothes, since, you know, it’s still freezing and snowing here and everything 🙂

Currently laughing at:

The One America sign downtown. They post a new joke every week and I find them perfectly cheesy and hilarious. A couple of their latest jokes:

“Mountains are not just funny. They are hill areas.”

“Dogs cannot run an MRI but catscan.”

Currently loving: 

The new hair products I won from my hairstylist in a giveaway on Facebook: Sebastian Thickey Foam and Sebastian Potion 9 Lite. I normally never use any product in my hair (besides shampoo and conditioner) and I’ve been really impressed by the difference they make! I might even start buying them once the free samples run out… maybe 🙂

What are some of your current favorites? 

Dinner Recipe: Chicken Divan

Another Southern Living cookbook success! The second recipe we tried has quickly been ruled a family favorite. Chicken divan was the perfect meal for us Monday night. We both thought it was similar to chicken a la king, but BETTER. 🙂

We served the dish over rice and it was perfect that way, but we also think it would work well over mashed potatoes or bread. The ingredients end up creating somewhat of a sauce, which soaks up really nicely with some grains.

Check it out!

Chick Divan

Adapted from the Southern Living cookbook

Ingredients:

  • 10 oz. broccoli
  • 2 cups diced chicken
  • 8 slices American cheese
  • 12 oz. evaporated milk
  • 1 can cream of mushroom soup, undiluted
  • 1/2 cup grated Parmesan cheese
  • Paprika

Directions:

  1. Preheat oven to 350 degrees.
  2. Layer broccoli in a lightly greased 13×9 inch baking dish.
  3. Top with chicken. 2016-01-25 18.01.15
  4. Layer American cheese over chicken.2016-01-25 18.03.30
  5. Combine milk and soup, stirring well. Pour over cheese.2016-01-25 18.06.57
  6. Bake for 25 minutes.2016-01-25 18.32.49
  7. Sprinkle with Parmesan cheese and paprika. Bake an additional 5 minutes. 2016-01-25 18.39.42

Does it get any better than that? Hot, bubbly cheese and amazing flavors in every bite. For my plate, I added a layer of wilted spinach and then brown rice before topping it with the chicken divan. It was chicken divine 😉 Heheh.

2016-01-25 18.43.11

So far, Southern Living hasn’t steered us wrong. We’ve both enjoyed changing it up in the kitchen and we’re looking forward to taking a stab at the next recipe on our list!

Dinner Recipe: Reuben Casserole

Up until now, I’ve relied on Pinterest for the most part when it comes to finding new recipes. After some less-than-stellar results (and inspiration from my sister!), I’ve decided to go back to my roots and use the  Southern Living cookbook for new ideas.

For my family, this cookbook is a necessity in the kitchen. Anytime I fell in love with something my mom (or aunt, or grandma) made while I was growing up, it would be no surprise for her to say “Southern Living!” as the source. To breathe life into our meal plan, I browsed the cookbook one day and pinpointed a handful of recipes that caught my eye and looked doable. Then, I showed the list to Nathan and let him choose the first one for us to try!

The first recipe I’d marked and that he picked was Reuben casserole. Now, I’ve never had a Reuben sandwich or many of the ingredients that come with it: sauerkraut, thousand island dressing… I think I’ve had corned beef, but to be honest, I’m not even sure about that! So this was a new dish in many ways, and I loved trying something so different from what we normally have. Plus, it was easy peasy! We both agreed the hardest part was finding new-to-us ingredients in the grocery store. 😉

Reuben Casserole

Adapted from Southern Living Cookbook

Ingredients:

  • 32 oz. sauerkraut, drained
  • 10 oz. shredded corned beef (about 2/3 pound)
  • 2 large tomatoes, sliced
  • 1.5 cups shredded swiss cheese
  • 2 tbsp thousand island dressing
  • 2 tbsp butter
  • 1 can biscuits

Directions:

  1. Preheat oven to 425 degrees.
  2. Line a 13×9 inch baking dish with sauerkraut.
  3. Top with tomato slices.2016-01-23 18.13.09
  4. Spread with dressing, then dot with butter.
  5. Layer corned beef and swiss cheese. 
    2016-01-23 18.18.172016-01-23 18.19.43
  6. Separate biscuits into 2 or 3 thin layers, then place on top. 2016-01-23 18.22.13
  7. Bake at 425 degrees for 10 minutes, or until biscuits are golden brown. 2016-01-23 18.33.092016-01-23 18.33.17

That’s it! Quick, easy and delicious. We both went back for seconds, and since it’s just two of us, we’ll have plenty of leftovers for later this week too. It was fun to discover I actually like Reuben flavors too…Better late than never 🙂 I’m looking forward to tackling more delicious dishes with the Southern Living cookbook this year!

Dessert Recipe: Coconut Macaroons

Almost a year ago, I tried coconut macaroons for the first time. An amazing cook in our Life Group made them for dessert one time, and I was instantly hooked. I’m a huge coconut fan, and the chewiness reminded me a bit of another love – Samoa Girl Scout cookies. I think I ate more than my fair share that night, and I’ve had a hankering for them ever since.

It was only a matter of time before I gave in to this craving, and on a snowy Saturday, I finally decided to make them myself. Now I only wish I’d tried it sooner – they were easy, and just as delicious as I remember!

It doesn’t get any simpler when it comes to ingredients. We already had a bag of coconut on hand, and my mom made us homemade vanilla for Christmas. This was the first time I’ve used it – I’m sure it gave it that special something! All we had to buy was a can of condensed milk and egg whites, and we were all set.

2016-01-23 15.59.20

Ingredients:

  • 14 oz. sweetened shredded coconut
  • 1 tsp. pure vanilla
  • 2 egg whites (6 tbsp)
  • 14 oz. sweetened condensed milk

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Combine the coconut, condensed milk, and vanilla in a large bowl.
  3. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
  4. Drop the batter onto sheet pans lined with parchment paper.2016-01-23 16.10.45
  5. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Recipe source here. 

Now – moment of honesty: I didn’t totally read the directions before I began, so I didn’t do the whole “whip the egg whites into little peaks and carefully fold them in” thing. I dumped everything in a bowl and stirred. Oops! I wasn’t sure how that would affect them, but in the end, Nathan and I both agreed they were just as delicious!

2016-01-23 16.35.33

I ended up baking them for 23 minutes, and while they weren’t as picture perfect as the ones I’d had before, I was pleased with the turnout.

2016-01-23 16.52.30

We let them cool for about 15 minutes before we couldn’t resist any longer and dove in. They made for a perfect mid-afternoon treat. For some reason I felt very British, having a little afternoon tea and sweet. 🙂 I’ve been nostalgic about London lately so that may have something to do with it…

This was a fun way to ease back into some adventures in the kitchen. We have a couple new dinner recipes to try this week too, and if they turn out half as well as these coconut macaroons do, then we’ll be living the good life!

Now the only question is: to share or not to share? I originally made these for a dinner with friends we have Tuesday, but now I’m not so sure they’ll make it that long! 🙂

Dessert Recipe: Rhubarb Crisp (an Early Father’s Day Treat!)

I was spoiled this year and got to celebrate Father’s Day one-on-one with my dad a whole two days early! We had talked about doing a bike ride together on the Monon Trail for awhile, and we decided Father’s Day weekend was the perfect excuse to finally make it happen. Even though our biking plans got rained out, we had an awesome time visiting together and enjoying some lunch before he headed back home.

When it comes to getting gifts for my dad, he and I are a lot alike in that we don’t just want extra stuff sitting around that we won’t use. I also enjoy giving homemade gifts, or in this case, homebaked.

Growing up, my dad’s mom would always make him rhubarb desserts during the year. I guess they had a lot of rhubarb in South Dakota? Either way, it’s not something that’s common, and I took advantage of Father’s Day to experiment with this new-to-me ingredient with a new dessert recipe that I was sure he would appreciate!

The recipe couldn’t have been easier. Check it out!

Rhubarb Crisp 
Recipe found here.

Ingredients

For the base –

  • 4 cups rhubarb, cut into 3/4 inch pieces
  • 1 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon

    2015-06-17 19.53.45
    Isn’t rhubarb so pretty? I love the red!

For the topping –

  • 1 cup flour
  • 1 cup brown sugar
  • 1/2 cup rolled oats
  • 1/2 cup melted butter

*After reading reviews, it sounds like you could easily double the rhubarb and half the sugar in this recipe if you find that these amounts are too sweet for you.

Directions: 

  1. Combine rhubarb, sugar, flour and cinnamon and put into 8″ x 8″ x 2″ glass baking dish. (I used tin foil so I could send it home with him after his visit!) 2015-06-17 20.04.53
  2. Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.2015-06-17 20.04.492015-06-17 20.06.45
  3. Bake at 375 for 35 minutes.2015-06-17 20.45.08

Voila! How easy is that? If it weren’t for chopping the rhubarb, this recipe would take 10 minutes maximum to prep – totally my style, especially in the summertime when there are much better places to be than stuck in the kitchen.

I told Nathan as we were making it that this would be such an easy recipe to adapt for other crumbles. I’m thinking next time I’ll throw some raspberries and blueberries into the mix. We ended up having some of the crumble topping leftover, so I’ll have to find something yummy to use that for too!

What desserts remind you of childhood? What’s your favorite summertime sweet? For me, milkshakes by the pool make me think of summer. My mom made the BEST milkshakes for our swimming snack breaks 🙂 Always hit the spot!

Dinner Recipe: Swiss Cheese & Stuffing Chicken

Nathan and I have continued the “pick from Pinterest” dinner pattern over the last month or so, and it is working really well for us! It means we’re trying something new pretty much every week, and it also means I’m finally chipping away at all those recipes I wanted to make that I’ve pinned over the years. Win win.

This week’s recipe was Swiss Cheese Chicken, which I found on an awesome website that has tons of tips and tricks for doing mass food prep and freezer meals. While we don’t have nearly enough freezer storage to pull off some of their plans, it will definitely be a helpful resource in the years to come!

As with all the recipes I make, this one is super simple in terms of ingredients and preparation. But as an extra bonus, this one is also super simple in terms of cleanup! I dirtied only one dish (excluding the baking dish) in the process of making this. So not only did making this save me time during the week on dinners, but it also saved me lots of time on cleaning up. Doesn’t get much better than that!

Swiss Cheese & Stuffing Chicken
Recipe source 

Ingredients

  • 1 can cream of chicken soup
  • 1/4 cup butter
  • 1/4 cup milk
  • 1/2 box boxed stuffing mix
  • 4 chicken breasts
  • 6 slices swiss cheese2015-03-22 10.58.08

Directions

  1. Preheat oven to 350 degrees.
  2. Layer chicken into the bottom of a prepared baking dish. (As you can see, I used the leftover chicken breasts – ours came in a pack of 7 – to bake up on the side for lunches/other dinners this week.) 2015-03-22 11.03.42
  3. Put swiss cheese on top of chicken.2015-03-22 11.05.49
  4. Mix the milk and canned soup together. (I did this in the measuring cup to save on dirty dishes 😉 ) Pour over the chicken and cheese.2015-03-22 11.08.40
  5. Sprinkle 1/2 box of stuffing on top. 2015-03-22 11.11.13
  6. Drizzle with 1/4 cup melted butter. 2015-03-22 11.13.33
  7. Bake at 350 degrees for 45-60 minutes. (Ours took just around 45 minutes.) 2015-03-22 12.01.59 2015-03-22 12.02.06

We served ours over brown rice with roasted vegetables on the side. It was just as great as we hoped it would be and I’m really glad we tried this recipe! It made enough to last us a few nights of dinner…Ah, the simple pleasures of cooking for two 🙂2015-03-22 19.02.45

Any new recipes in your house lately? I’m definitely going to try some more from that same website. They seem to have a lot of quick, easy ideas that I could adapt for us to use!